Greetings all. I'm a smoking newbie, and have already tried my hand at a brisket using my master built electric smokehouse, thanks to the tips from this smokingmeatsforum members (prior to creating an account). I found I was using the site so much I might as well sign up. I'm doing a Father's Day "smoke out" today and would like to smoke the following:
2 lb bottom roast (250 for 6 hrs)
Baby back ribs (250 for 4 hrs)
Western style pork ribs (250 for 4 hours)
Sausage (200 for 4 hours)
Pre cooked 1/2 ham (200 for 4 hours)
Chicken drum sticks (250 for 3 hrs)
Whole potatoes (150 for 3 hrs)
Corn on the cob (150 for 2 hrs)
Is there a certain order I need to smoke in? can I smoke the meats that require the same temps together? How do I prevent dripping onto other meats (I assume staggering the meat)
Thanks you very much.
Kevin Fennig
Ohio
2 lb bottom roast (250 for 6 hrs)
Baby back ribs (250 for 4 hrs)
Western style pork ribs (250 for 4 hours)
Sausage (200 for 4 hours)
Pre cooked 1/2 ham (200 for 4 hours)
Chicken drum sticks (250 for 3 hrs)
Whole potatoes (150 for 3 hrs)
Corn on the cob (150 for 2 hrs)
Is there a certain order I need to smoke in? can I smoke the meats that require the same temps together? How do I prevent dripping onto other meats (I assume staggering the meat)
Thanks you very much.
Kevin Fennig
Ohio
